Grilled Halibut with Sweet Pepper and Balsamic Salad

This sweet pepper salad pairs well with halibut, snapper, or other firm, white-fleshed fish. You can also serve it with sautéed chicken breast or grilled pork tenderloin.

Ingredients

2 red bell peppers

2 yellow bell peppers

Cooking spray

3 tablespoons finely chopped fresh parsley, divided

3 tablespoons finely chopped fresh chives, divided

2 tablespoons white balsamic vinegar

1 tablespoon extravirgin olive oil

1 tablespoon capers

1 teaspoon finely chopped fresh marjoram

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 garlic clove, minced

4 (6-ounce) halibut fillets

Nutritional Information

Calories 248

Caloriesfromfat 26%

Fat 7.2g

Satfat 1g

Monofat 3.7g

Polyfat 1.6g

Protein 35.4g

Carbohydrate 8.9g

Fiber 2.4g

Cholesterol 52mg

Iron 2.2mg

Sodium 599mg

Calcium 109mg

Calories 248

Caloriesfromfat 26%

Fat 7.2g

Satfat 1g

Monofat 3.7g

Polyfat 1.6g

Protein 35.4g

Carbohydrate 8.9g

Fiber 2.4g

Cholesterol 52mg

Iron 2.2mg

Sodium 599mg

Calcium 109mg

How to Make It

Step 1

Prepare grill.

Step 2

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides down, on a cutting board or work surface; flatten with hand. Place pepper halves on a grill rack coated with cooking spray; grill 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.